Citrus

Even though I originally conceived of this as my take on homemade ginger ale, I’m hesitant to call it that. It’s such a far cry from the sugary bottled stuff. It has an intense gingery heat that’s heightened by the acidity from the lemon. Be sure to use a fresh bottle of club soda here. (I prefer the little bottles of Schweppes.) You need the fizziness to deliver the flavor.

This is ideal as a summer refresher, but tastes great any time of year. I love combining lemon and thyme in savory dishes, and they taste great together in this sweet drink, too. Lemon thyme, which has a light citrus note, is available in specialty stores and is easy to grow in your garden. I prefer using brands of citrus vodka that have clean flavors, like Skyy and Grey Goose Le Citron. Other times, I leave the vodka out altogether—definitely when I’m serving this to kids!

To get through the winter months, I rely on bright, in-season citrus like blood oranges. A nice, dry bubbly heightens their vibrant sweetness, as does orange-flavored liqueur. For the flavors to bind properly, you need to combine—but not stir—the ingredients before pouring into flutes. If you can’t find Crémant d’Alsace, my sparkling wine of choice, a dry cava will work as well.

This is easily my favorite party drink. I combine the white wine of my native Alsace with the tropical fruit flavors I first came to love when I cooked in Thailand. It’s a natural pairing and tastes amazing with just about anything. Best of all, it’s meant to be made ahead of time, leaving me free to finish up dinner prep.

Here’s an easy preparation that’s quite useful since vegan sour cream is not yet a common product in stores.

This flavorful warm salad can be made any time of year, its seasonal personality lent by either rosemary (for cooler months) or basil (for warmer weather). It’s a fairly substantial salad, so it’s good served with a straightforward protein dish like Tempeh Fries (page 78), Cornmeal-Crusted Seitan (page 63), or BBQ-Flavored Skillet Tofu (page 62).

This colorful salad dresses up a plate, especially if the central dish is monochromatic. With spinach and oranges, it packs a lot of valuable vitamins. I recommend this salad frequently throughout the book.

Potatoes and black beans synergize nicely in this offbeat salad. The liquid from the artichoke hearts provides plenty of flavor.

Juicy orange sections and mint add a surprising twist to this hearty dish of black and white beans.

If your meal needs just a little extra something in the protein department, but not necessarily a filling main dish, this is a nice choice. It also works well as an appetizer. These fries can be a bit addictive, so you may want to double the recipe if serving hungry tempeh fans.

This bountiful rice dish offers a variety of flavors and textures. I especially like the burst of sweetness provided by tiny orange sections.

No Italian Easter is complete without a ricotta pie. This light, citrus-tinged pie, with its creamy ricotta filling and sweet crust, sings of spring. Although this savory pie is traditionally served as a meal, it can also satisfy a sweet tooth. There are many different varieties of Sweet Ricotta Pie (pizza dolce) out there, but we stick to a very basic pie that will please all palates. If you’re feeling adventurous, try adding candied orange peels, grated lemon zest, miniature chocolate chips, or nuts to the filling.

Although this is a cream pie, it can also be considered a fruit pie, with all the fruit that gets packed into it. Not only is the flavor combination of blackberries, lemon, and lime explosive, but its refreshing taste is perfect for warm summer nights. As an added bonus, the pie is so light you’ll have plenty to go around (or go back to!). For best results, prepare the Blackberry Glacé at least 6 hours and up to a day prior to assembling the pie in order to let it completely cool and set. Also, place the condensed milk and mixing bowl used to prepare the filling in the refrigerator for 30 minutes prior to use. The assembled pie will need to be refrigerated overnight before serving, so plan accordingly.

This pie has a lot to offer in one light and fluffy package—it’s not too tart and not too sweet, which makes it a great choice for pleasing all of your guests. It is the perfect ending to a heavy meal, when you want something to satisfy that sweet tooth, but don’t have a lot of room left for a big dessert.

This creamy, sweet, tangy pie is a southern staple. In the shop, we use only fresh key limes (they’re an essential part of this masterpiece), which are imported from Mexico and Central America and are available year-round. Squeezing them does take some extra effort and determination, but it’s worth all the trouble when you’re rewarded with that first bite of fresh Key Lime Pie.

As if the bold, tart flavor weren’t appealing enough, this pie is absolutely beautiful to behold. A mound of fluffy white meringue, toasted on top and offset by the rich yellow of the lemon curd, makes for a picture-perfect slice of pie. Best served the same day it is made, you can make the lemon curd in advance and refrigerate it in the pie shell for up to two days prior to serving, but the meringue is best made and eaten the same day.

This pie allows for indulgence in a sweet treat. Blueberries pack enough flavor that you’ll never even know that traditional sugar is missing.

In place of the almond flour, you can substitute two ounces (about 1/2 cup plus two tablespoons) blanched almonds, finely ground in a food processor. Feel free to vary the flavoring by replacing part or all of the lemon zest with orange zest, or omitting it altogether and adding one teaspoon of vanilla extract.

Almost every region in Italy has a variation of “grandmother’s cake,” but this one was created after tasting a version at an Italian restaurant in New York City. Durum wheat, included here, is most commonly used to make semolina for pasta. This pie is best eaten the same day it is baked.

We love to serve a variety of shapes and sizes of tartlet shells filled with different flavors of fruit curd; feel free to mix and match flavors to your liking. Similarly, you may choose to top some with meringue while leaving others unadorned. The ones pictured at right are filled with Lemon and Passion Fruit curds. Grapefruit Curd and Lime Curd work equally well. These tartlets are especially appropriate for garden parties or bridal showers.